Posts Tagged gluten free cheesecake

When I was first diagnosed with Celiac Disease, Thanksgiving was a holiday that came with much trepidation. Truth be told, Aunt Edna’s gelatin mold was indeed a bit scary, but my big fear was how to survive Thanksgiving gluten-free. Our dinner table was traditionally laden with gluten-filled fare such as stuffing, rolls, gravy, and pies. As a “newbie”, I envisioned myself munching on a piece of cardboard in the corner (most likely at the kid’s table). Fear not! Thanksgiving (and any other holiday) can be deliciously gluten-free. A little research, planning, and flexibility will help you to have a Thanksgiving that rivals years past.

Get Stuffed: Check out my post for some savory Gluten Free Stuffing. Want to try something different? How about a rice-based stuffing?

Hop on the Gravy Train: Sure, “traditional” gravy is made from a flour base. However, you can make a mouthwatering gluten free country-style gravy with Betty Crocker’s Gluten Free Bisquick Mix as a base. Or check out these gluten free gravy mixes: Road’s End OrganicSavory Herb Gravy, OrgraN Vegetarian Gravy, Maxwell’s Kitchen Brown Gravy.

Time for Dessert! The possibilities are endless. Since pumpkin is so often featured as the star of the show at Thanksgiving, pumpkin ice cream would be a delicious gluten free option. A decadent (but easy) option is my Pumpkin Cheesecake with Rice Chex crust:

Pumpkin Cheesecake

Preheat oven to 350 degrees. Be sure to have cream cheese & eggs at room temperature.